Mediterranean Couscous Cabbage Rolls

Description:

We love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives and feta cheese. Don’t worry if your cabbage leaves tear a little when you pull them off the head; they will wrap up just fine. As a precaution you can cook a couple extra leaves and roll two partly overlapping if needed. Serve with roasted butternut squash tossed with olive oil, cinnamon and garlic. To double this recipe, use 2 large skillets and prepare one 4-serving recipe in each.

Ingredients:

4 1/4 cups water, divided

8 large Savoy or green cabbage leaves

3/4 teaspoon salt, divided

1 cup whole-wheat couscous

2 tablespoons extra-virgin olive oil

4 cloves garlic, minced

4 cups chopped plum tomatoes

2 teaspoons red-wine vinegar

1 teaspoon sugar

1/4 teaspoon ground cinnamon

1/3 cup crumbled feta cheese

3 tablespoons chopped Kalamata olives

2 tablespoons chopped fresh mint, plus more for garnish

Preparation:

1

Bring 2 1/2 cups water to a boil in a large skillet. Add cabbage leaves, cover, reduce heat to medium-high and simmer until softened, about 5 minutes.

2

Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for at least 5 minutes.

3

Transfer the cabbage leaves to a clean work surface to cool. Discard the water and dry the pan.

Meanwhile stir feta, olives and 2 tablespoons mint into the couscous. Mound about 1/2 cup of the couscous mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides.

6

When the tomato sauce is ready, add the cabbage rolls seam-side down. Cover and cook until the rolls are hot all the way through and the cabbage is very tender, 5 to 8 minutes. Serve the cabbage rolls topped with the sauce. Garnish with mint, if desired.